This sweet-and-sour pickle recipe is one of many in which fenugreek seeds are toasted and crushed to develop strong flavor and sharp aroma. Lemon juice adds a tart, sour note while Medjool dates add sweetness.

Prep time: 120 min

Cook time: 15 min

Total time: 135 min

Sweet and Sour Pickle
Copyright Recipe © 2015 Woodland Foods


Makes 2 cups


  1. Toss carrots, papaya, dill weed and ginger in salt. Marinate for 2 hours.

  2. Drain liquid and set vegetables on towel to dry.

  3. Heat oil in medium skillet over medium heat. Add seeds to oil, and when mustard begins to pop, remove seeds and crush.

  4. Return spices to hot pan with vegetables and fruit. Add turmeric and cook for 1 minute. Add lemon juice and dates and cook for 2 minutes more.

  5. Allow pickle to cool before storing in clean, sanitized jar.